Ontology highlight
ABSTRACT:
SUBMITTER: Del-Cid A
PROVIDER: S-EPMC4708987 | biostudies-literature | 2016
REPOSITORIES: biostudies-literature
Del-Cid Abdiel A Gil-Durán Carlos C Vaca Inmaculada I Rojas-Aedo Juan F JF García-Rico Ramón O RO Levicán Gloria G Chávez Renato R
PloS one 20160111 1
The filamentous fungus Penicillium roqueforti is widely known as the ripening agent of blue-veined cheeses. Additionally, this fungus is able to produce several secondary metabolites, including the meroterpenoid compound mycophenolic acid (MPA). Cheeses ripened with P. roqueforti are usually contaminated with MPA. On the other hand, MPA is a commercially valuable immunosuppressant. However, to date the molecular basis of the production of MPA by P. roqueforti is still unknown. Using a bioinforma ...[more]